Eating for health & testing my taste buds one bite at a time…

Green Chile Chicken Enchiladas

Another week, another Sunday. Little change up with this Sunday… instead of cooking food i’m dreaming of food. This morning I had the pleasure of getting my wisdom teeth out. For someone who loves to cook and loves to eat, this is definitely not fun. Protein shakes and yogurt just aren’t quite doing the trick.

Since my mouth still won’t open past an inch, I can’t help but think of everything I’d like to eat right now. While this stinks, it brought me back to a recipe that I meant to share a few weeks ago, but never quite got around to it. The recipe was for my Green Chile Chicken Enchiladas.

Perfectly cheesy, yet a little milder in heat, these enchiladas are simple, delicious, and so so satisfying. My husband was a big fan (he always looks forward to my Mexican-inspired dishes), and I was happy to have leftovers for lunch the next day. These enchiladas are a little lighter, made with a green enchilada sauce and filled with veggies, shredded chicken, and wrapped in a whole wheat tortilla.

I hope you try my yummy enchiladas!

Green Chile Chicken Enchiladas

Serves 2-4

Ingredients:

5 whole wheat tortillas

1 can green enchilada sauce

1 small can diced greed chiles (it is around 1/4 cup serving)

3/4 cup frozen sweet corn

3 medium-sized chicken breasts

1/4 medium yellow onion

4 handfuls fresh spinach (or ~4 cups)

1 cup mozzarella cheese (use what you prefer; I actually used a whole milk mozzarella cheese to give the dish a rich element, but if you are really looking to take it light you may sub for low-fat moz cheese)

3/4 cup non-fat, plain Greek yogurt

Seasonings: paprika, ground red pepper, black pepper, garlic powder

Preheat your oven to 350 degrees.

In a large skillet, slice and sauté your chicken in a little cooking spray or olive oil. Season with paprika, ground red pepper, black pepper, and garlic powder. If you want your enchiladas to have some heat, you can be a little more generous with your red pepper; if not, use sparingly.

While your chicken is cooking, dice your onion and begin to sauté in a separate skillet on medium, also in a little cooking spray. As your onions begin to soften and turn slightly translucent, add your spinach and a splash of water (literally just a splash to add some moisture to the pan) Season with the same seasonings you use on your chicken. Let your spinach and onions sauté until the spinach begins to wilt. Add your frozen corn. Go ahead and add a little more water if you feel your veggies are starting to stick (this is how i typically avoid adding more oil or fat to a dish; the water doesn’t add flavor, but the moisture typically is enough to prevent your food from sticking!).

After about 8-10 minutes, lower your heat to medium-low. Remove your chicken from the heat (it should be finished). Add your green chiles as well as a hefty dollop of plain Greek yogurt to your veggies (~1/2 cup) and stir until smooth. Don’t let the yogurt sit for too long or keep your heat too high; this can cause it to curdle. Transfer your chicken to your veggie skillet and add another small spoonful (~1/4 cup). Stir until the yogurt is melted and well incorporated. You may also add a little extra seasoning, a small sprinkle of cheese, or a small spoonful of enchilada sauce to your filling mix at this time. Don’t forget, you will be adding cheese once you begin layering, so if you do choose to add a little more to the mix, don’t over-do it!

In the bottom of a square baking dish, add a little cooking spray to prevent sticking, then a spoonful of your enchilada sauce. Place 2 tortillas onto the sauce, and add a spoonful of your filling as well as a handful of shredded cheese. Cover your filling with more tortillas (you will have to tear one tortilla to evenly cover the top) and complete the layering process again.

Add a final layer tortillas and top with enchilada sauce and a final sprinkle of cheese. Place in the oven for about 15-20 minutes or until the cheese is melted and starting to turn a golden-brown color on top. Let your enchiladas rest about 8-10 minutes before cutting and serving. Enjoy with a side of salsa, avocado, or any of your other favorite toppings! Enjoy 🙂